Instructions

Combine peas, celery, scallions and dillweed in a bowl and mix well. Add the sour cream, salt and pepper, stirring until mixed. Chill, covered, until serving time. Add the cashews to the salad just before serving.

Recipe reprinted with permission from Betty Sim’s Southern Scrumptious; How to Cater Your Own Party (Decatur, Alabama, 1997).